Trim cauliflower and cut or break into large chunks.
Add to pot of lightly salted, boiling water.
Boil until tender and drain immediately.
Put into large bowl, add butter and cream.

Using potato masher, mash away!! Mash until it becomes the consistency you prefer. We leave it a bit "piecey" because we like the texture.
Hardly any fat calories and tons of fiber....and more yummy than you can imagine!!

Pull all "soft" outer leaves off of the sprouts and trim off the woody stem. Cut each sprout in half, lengthwise (with the stem at the bottom, so that you cut through the stem)

In a large skillet, give about 2 full turns of Olive Oil, and heat through. Add all sprouts, and if you're picky, turn them all flat side down so they get nice and browned. Saute for about 8-12 minutes; less if you like 'em crunchy, adding fresh garlic about halfway through the cooking time. If you use the Garlic Salt, wait until they are nearly done cooking (last 30 seconds...)
Toss with just a drizzle more Olive Oil and serve. We eat these 1-2 times a week. Tons of fiber, very few calories and hardly any fat, which comes from the Olive Oil...so it's the "better fat"!!

**For a different twist on this dish, you can also slice up mushrooms and saute them with the sprouts.